Tex-mex nachos
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Ground Round |
| ¼ | cup | Sliced Green Onions |
| ¾ | cup | Taco Sauce |
| ¼ | teaspoon | Garlic Powder |
| ⅛ | teaspoon | Pepper |
| 15 | ounces | Kidney Beans; Drained |
| 8¾ | ounce | Corn; Drained |
| 2 | ounces | Fat-Free Baked Tortilla Chips |
| 3 | cups | Shredded Lettuce |
| 1 | cup | Chopped Tomato |
| 1 | cup | Cheddar Cheese; Lowfat, Shredded |
| ½ | cup | Salsa |
| ½ | cup | Fat-Free Sour Cream |
Directions
Cook meat and green onions in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat mixture to pan. Stir in taco sauce, garlic powder, pepper, beans, and corn, and cook until thoroughly heated. Spoon 1 cup meat mixture ½ cup chips, and top with ¾ cup lettuce, ¼ cup tomato, ¼ cup cheese, 2 tablespoons salsa, and 2 tablespoons sour cream. Repeat with remaining ingredients.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Jun 29, 1999, converted by MM_Buster v2.0l.